This Post is not to hurt anyone or taunt any cultural cooking. As we can feel winter officially in the winds and it is time to get our jackets/coats, sweaters, gloves, ear warmers out .How many of you have really given it a thought about the jackets having the cooking smell/oil on them?.I can see many ‘Why do you care?’ expressions. I really about mine because few years back when I came to the US in September and my first winter getting used to the cold, wearing jackets, gloves etc, every time I went out wearing the jacket I could notice a staunch mix of onion, garlic and all spices following me from home to wherever I went, surprisingly not my husband (I thought: May be that’s the fate of the person who is cooking). Before I could figure out what it was I used to wash my hands, take a shower just before heading out still it didn’t help. This was killing my excitement of going out and one day I popped the question to my husband ‘Why is just my coat is being very smelly and not yours and added don’t think me as unclean person (Look at my ego here) and started to give explanation about my showering schedules’. To my husband that day I was a comedy piece and rather answering the question he started to LOL by my explanations. Finally he gave me the answer ‘You have to have the closet door closed while cooking and turn on the exhaust’. Since it is winter, we will not be able to open the windows and the air is being circulated inside the house and the jackets whatever laying out catches that cooking smell. Having solved the puzzle, immediately I put my jacket to wash with extra detergent and extra fabric softener .I felt happy getting back a cleaner one. From then on following few simple tips I was never a smelly Queen :).Glad I realized in my first winter.I travel to work by train and I feel many of the jackets that have lingering cooking smell. It is never a pleasant commute during winter.My profession involves many meetings in a day and sometime I would head directly to the conference room from the train station and imagine how would people's face turn if they experience a container of spices walking in.I am sure many of you are in the same situation as I am .There is very simple ways that you can have your jackets/coats, ear warmers, gloves fresh. Please if you are interested please take advantage of the following tips.
1. While Cooking always keep all the closet doors closed, if possible the doors of the bedrooms, bedroom closet doors so that your daily outfits be saved from cooking smell/oil.
2. Turn on the exhaust always when you turn on the gas stove knob.
3. If possible have the kitchen windows or patio doors open for sometime after cooking or at least for 15 minutes in winter.
4. Wash the jackets/coats and tumble dry once in three weeks if the texture is not Wool, Suede, fur or any delicate material.Dry clean once a while the delicate ones. Please always check the washing instructions on the make label before washing.
5. If dry-cleaning is a costly affair turn on the Iron with steam and Iron them, this will remove any lingering smell.
6. While hanging the jackets in the closet insert a sheet of scented fabric softener to the hanger. Change the sheet once a month.
7. Always place pack of scented baking soda /baking soda in the closets. Baking Soda is odor neutralizer and will keep the closet fresh.
8. Stow all the winter accessories in a closed closet. I would say store your wallet, bags, cell phones in a closed closet/room. It is just not the jackets that catch the cooking smell and oil; it applies to bags, mobiles etc.
9. Once the winter is over store the winter accessories in a closed bag and put it in one of your bedroom closets.
10. Place pack of baking soda in every room .Remember to put them in a place where it is not reachable by small children/kids. Baking soda is inexpensive way of keeping your house clean and fresh. Especially in shoe closets, garages, basements.
Try these out people you will feel fresh in winter. Self hygiene is very important .
Monday, November 8, 2010
Monday, October 25, 2010
Pickled Peppers
Pickled Peppers
Yes,I can see everyone's eyes opening wide to see a post from me after being dormant for so many months.Things were little crazy for the past few months and getting to normal now .Frankly speaking haven't cooked anything fancy since my last post and barely cooked to eat. Anyways we had been to vegetable picking couple of week ends back when the temperature was in 60's.It is such a wonderful sight to see fresh veggies,beans and greens and did pick a lot of them.Amongst it we had a variety of peppers and chillies ,you name it we had it in our refrigerator Jalapeno,Poblano,Anaheims,Habanero ,Indian Chilies,All kinds of bell peppers.I did try Bajjis(Fritters) ,still had bunch of them lying around.While I was chit chatting with one of my friend 'L' she mentioned I could add to salads with a dash of lemon juice.This gave me the inspiration to come up with pickled version.Before I hop on to the recipe I should say thanks to my BIL(My hubby's sister's husband) & SIL to indulge us in this wonderful experience.When they invited us for the picking , very excited along with my daughter as this is my first time vegetable picking and we have been to apple picking several times,this is entirely different .Both my SIL & BIL are wonderful persons and they live just 20 minutes away from us .They are excellent cooks ,every time we visit them we will be treated with authentic spicy south Indian meal.
This post is to two nice people in our life' V '&' B'.
Pickled Peppers
Ingredients
1.Poblano Pepper 2
2.Anaheim Pepper 2
3.Jalapeno Pepper 2
4.Indian Green Chili 3
5.Ginger 1Tsp(Grated)
6.Juice of 1 Lemon
7.Salt to Taste
Method
1.Wash and dice the peppers to small pieces.
2.In a Bowl mix all the peppers with salt,grated ginger and lemon juice.
3.Leave it for about an hour for the salt ,lemon jucie to get incorporated .
4.Enjoy with Yogurt Rice,Rotis,Parathas.
Note:
I had prepared Rava Kichdi that day,it went very well as sides.
Yes,I can see everyone's eyes opening wide to see a post from me after being dormant for so many months.Things were little crazy for the past few months and getting to normal now .Frankly speaking haven't cooked anything fancy since my last post and barely cooked to eat. Anyways we had been to vegetable picking couple of week ends back when the temperature was in 60's.It is such a wonderful sight to see fresh veggies,beans and greens and did pick a lot of them.Amongst it we had a variety of peppers and chillies ,you name it we had it in our refrigerator Jalapeno,Poblano,Anaheims,Habanero ,Indian Chilies,All kinds of bell peppers.I did try Bajjis(Fritters) ,still had bunch of them lying around.While I was chit chatting with one of my friend 'L' she mentioned I could add to salads with a dash of lemon juice.This gave me the inspiration to come up with pickled version.Before I hop on to the recipe I should say thanks to my BIL(My hubby's sister's husband) & SIL to indulge us in this wonderful experience.When they invited us for the picking , very excited along with my daughter as this is my first time vegetable picking and we have been to apple picking several times,this is entirely different .Both my SIL & BIL are wonderful persons and they live just 20 minutes away from us .They are excellent cooks ,every time we visit them we will be treated with authentic spicy south Indian meal.
This post is to two nice people in our life' V '&' B'.
Pickled Peppers
Ingredients
1.Poblano Pepper 2
2.Anaheim Pepper 2
3.Jalapeno Pepper 2
4.Indian Green Chili 3
5.Ginger 1Tsp(Grated)
6.Juice of 1 Lemon
7.Salt to Taste
Method
1.Wash and dice the peppers to small pieces.
2.In a Bowl mix all the peppers with salt,grated ginger and lemon juice.
3.Leave it for about an hour for the salt ,lemon jucie to get incorporated .
4.Enjoy with Yogurt Rice,Rotis,Parathas.
Note:
I had prepared Rava Kichdi that day,it went very well as sides.
Sunday, July 25, 2010
Purple Potato Saute Spiked with Chives
Purple Potato Saute Spiked with Chives
As we could feel summer officially the temperature in my part of the world on some days goes up to 107 degree F.In the months of December, January we literally cry for warmth but in summer complain about the heat .Chuckles. I found those cute little purple potatoes in the whole foods market last week and couldn’t resist buying them. Several recipes, thoughts crossed my mind .But my over growing chives plant craved some attention and I am using in all possible dishes. Chives has mild onion flavor and you could use them in Mediterranean dishes or bean salads or in anything you don’t prefer strong onion flavor. I add them to my bean salads, in whole grain crepes some times in curries. I add them to my cream cheese it is exotic as a spread along with toasted bread with olive oil and sea salt. Technically it is believed that colored potatoes provide more fiber and minerals than the white ones http://whfoods.org/genpage.php?tname=dailytip&dbid=122.Today’s recipe super simple can be prepared on stove top or in an oven. You got enough time to roast it in an oven its more crisper and tastier than the stove top ones. Enjoy it with plain rice/breads .Add couple of variety of vegetables like carrots and cauliflower to the potatoes and enjoy it with a bowl of warm boiled brown rice. Its heaven on a rainy day.
Ingredients
Purple Potatoes -4(Medium Sized)
Chives Hand full (Chopped)
Mustard Seeds 1Tsp
Chana Dal 1Tsp
Urad Dal 1Tsp
Red Chili Powder 1Tsp
Cumin seeds /Jeera ½ Tsp
Oil 2Tsps
Salt to Taste
Method
1. Wash and Dice the potatoes along with the peel to 1inch small pieces.
2. Heat a Wide Bottomed pan and when it is ready to season add mustard seeds,urad dal,chana dal,jeera and add the diced potatoes once the mustard seeds start to splutter.
3. Sprinkle the potatoes with little water and turn it on medium flame.
4. Add salt and close the pan with a cover. Check constantly for not being burnt
5. In about 15 Minutes the potatoes will start turning to be soft .Leave it on low flame for another 5 minutes and Switch off.
6. Garnish with chives and give a toss.
7. Potatoes are ready to be consumed .Add a Cup of cooked brown rice.
Boom turns out to be a one pot meal.
Oven Version
Preheat the Oven to 350 degree farenheit
1.Wash and cut the Potatoes along with the peel to 1 inch pieces
2.Mix all other ingredients with the potatoes
3.Add the Chopped chives the last five minutes before taking the dish out of the oven.If you like the burnt flavor add them at the initial step along with the potatoes.
4.Turn the mixture into a baking bowl
5.Bake it for 30 Minutes.It is ready
As we could feel summer officially the temperature in my part of the world on some days goes up to 107 degree F.In the months of December, January we literally cry for warmth but in summer complain about the heat .Chuckles. I found those cute little purple potatoes in the whole foods market last week and couldn’t resist buying them. Several recipes, thoughts crossed my mind .But my over growing chives plant craved some attention and I am using in all possible dishes. Chives has mild onion flavor and you could use them in Mediterranean dishes or bean salads or in anything you don’t prefer strong onion flavor. I add them to my bean salads, in whole grain crepes some times in curries. I add them to my cream cheese it is exotic as a spread along with toasted bread with olive oil and sea salt. Technically it is believed that colored potatoes provide more fiber and minerals than the white ones http://whfoods.org/genpage.php?tname=dailytip&dbid=122.Today’s recipe super simple can be prepared on stove top or in an oven. You got enough time to roast it in an oven its more crisper and tastier than the stove top ones. Enjoy it with plain rice/breads .Add couple of variety of vegetables like carrots and cauliflower to the potatoes and enjoy it with a bowl of warm boiled brown rice. Its heaven on a rainy day.
Purple Potatoes -4(Medium Sized)
Chives Hand full (Chopped)
Mustard Seeds 1Tsp
Chana Dal 1Tsp
Urad Dal 1Tsp
Red Chili Powder 1Tsp
Cumin seeds /Jeera ½ Tsp
Oil 2Tsps
Salt to Taste
Method
1. Wash and Dice the potatoes along with the peel to 1inch small pieces.
2. Heat a Wide Bottomed pan and when it is ready to season add mustard seeds,urad dal,chana dal,jeera and add the diced potatoes once the mustard seeds start to splutter.
3. Sprinkle the potatoes with little water and turn it on medium flame.
4. Add salt and close the pan with a cover. Check constantly for not being burnt
5. In about 15 Minutes the potatoes will start turning to be soft .Leave it on low flame for another 5 minutes and Switch off.
6. Garnish with chives and give a toss.
7. Potatoes are ready to be consumed .Add a Cup of cooked brown rice.
Boom turns out to be a one pot meal.
Oven Version
Preheat the Oven to 350 degree farenheit
1.Wash and cut the Potatoes along with the peel to 1 inch pieces
2.Mix all other ingredients with the potatoes
3.Add the Chopped chives the last five minutes before taking the dish out of the oven.If you like the burnt flavor add them at the initial step along with the potatoes.
4.Turn the mixture into a baking bowl
5.Bake it for 30 Minutes.It is ready
Thursday, June 10, 2010
Brussel Sprouts Saute
Brussel Sprouts Saute
One reason that I am now open minded to new veggies is my husband. When he sets off for the grocery shopping I can expect to see at least one new kind of veggie or greens sitting in the veggie compartment of my refrigerator. This is how I am forced to look for or create recipes using bokchoy, brussel sprouts, passion fruit etc. Actually it’s not just veggies he is generally on the exploring side unlike me. I prefer happy path always stick to proven and safe approach in doing things. But ‘A’ wants to try and explore new things. An example for you guys to taste. During the Memorial Day long week end, we had been to an aquarium and they had simulated ocean and had like 30 sharks swimming around. They had a sign “Dare You, Swim with the Sharks”. Never in my senses had I thought it would be for true. They claim it’s all safe and we need to follow instructions like swim along with the flow in the same direction sharks are swimming. You go like deep in to the water snorkeling. Our man ‘A’ was so thrilled and got all the instructions (I doubt all the instructions reached his ears in the excitement) and ready to pay. My daughter ‘Jr A’ was super excited and was like “Go Appa Go, why are you not going”. I was about to faint by the 100 possibilities that will go wrong when he gets in to the water crossing my mind at that time.”What happens if one of the sharks loses control? What happens if the snorkeling equipment fails (didn’t strike at that moment that he is a professional swimmer)? What happens he has no energy? What happens blah blah blah? This is when I will use my emotional drama tactics when all my other tactical skills to stop fail.That will stop him and stopped him that day from swimming with the sharks. To scare me even more my daughter ‘Jr A’ is a typical of ‘A’.Sometime I feel his dynamic approach is good in making decisions while I think ,think ,think and nth time think of pros and cons and never come to a decision. So this post is to my man ‘A’. Here you go ‘A’ for you and your favorite brussel sprouts sauté.
This sauté is very simple and uses everyday ingredients that you have in your pantry. Let your creative juices flow using this recipe, mix and match combinations of basil & parsley or thyme & chives. You can even add a cup of cooked penne or bow tie or any kind of non-hairy (what I mean non hairy is not angel hair kind pasta, those long hair look like.) pastas. You have One Pot meal ready in a jiffy.
Brussel Sprouts Saute
Ingredients
Brussel Sprouts 10Nos
Red Onion 1(Diced)
Black Pepper Powder 1Tsp
Cumin Seed 1 Tsp
Cooking Vinegar /Apple Cider Vinegar 2Tsp (optional)
Oil ½ tsp
Salt to Taste
Method
1. In a wide vessel boil the Brussel Sprouts with water. Drain well after boiling.
2. In a wide bottomed pan heat the oil and when ready for seasoning add the cumin seeds, onion and sauté until onions turn slight brown.
3. Add the vinegar and in couple of minutes it gets to evaporate, add the boiled Brussel Sprouts.
4. Check for salt and give the brussel sprouts a toss so that it’s well coated with vinegar, salt and onions.
5. Leave it for a couple of minutes and add the black pepper powder. Switch off the flame.
6. For the Indian version add ½ Tsp of Garam masala and garnish with cilantro if you wish .I didn’t add it in this version but that tastes great too.
7. Can eat just as it is or with white plain basmati rice.
Note:
Vinegar is optional. You can skip if you do not have.
I always have Apple Cider Vinegar in stock so I used ACV.
One reason that I am now open minded to new veggies is my husband. When he sets off for the grocery shopping I can expect to see at least one new kind of veggie or greens sitting in the veggie compartment of my refrigerator. This is how I am forced to look for or create recipes using bokchoy, brussel sprouts, passion fruit etc. Actually it’s not just veggies he is generally on the exploring side unlike me. I prefer happy path always stick to proven and safe approach in doing things. But ‘A’ wants to try and explore new things. An example for you guys to taste. During the Memorial Day long week end, we had been to an aquarium and they had simulated ocean and had like 30 sharks swimming around. They had a sign “Dare You, Swim with the Sharks”. Never in my senses had I thought it would be for true. They claim it’s all safe and we need to follow instructions like swim along with the flow in the same direction sharks are swimming. You go like deep in to the water snorkeling. Our man ‘A’ was so thrilled and got all the instructions (I doubt all the instructions reached his ears in the excitement) and ready to pay. My daughter ‘Jr A’ was super excited and was like “Go Appa Go, why are you not going”. I was about to faint by the 100 possibilities that will go wrong when he gets in to the water crossing my mind at that time.”What happens if one of the sharks loses control? What happens if the snorkeling equipment fails (didn’t strike at that moment that he is a professional swimmer)? What happens he has no energy? What happens blah blah blah? This is when I will use my emotional drama tactics when all my other tactical skills to stop fail.That will stop him and stopped him that day from swimming with the sharks. To scare me even more my daughter ‘Jr A’ is a typical of ‘A’.Sometime I feel his dynamic approach is good in making decisions while I think ,think ,think and nth time think of pros and cons and never come to a decision. So this post is to my man ‘A’. Here you go ‘A’ for you and your favorite brussel sprouts sauté.
This sauté is very simple and uses everyday ingredients that you have in your pantry. Let your creative juices flow using this recipe, mix and match combinations of basil & parsley or thyme & chives. You can even add a cup of cooked penne or bow tie or any kind of non-hairy (what I mean non hairy is not angel hair kind pasta, those long hair look like.) pastas. You have One Pot meal ready in a jiffy.
Brussel Sprouts Saute
Ingredients
Brussel Sprouts 10Nos
Red Onion 1(Diced)
Black Pepper Powder 1Tsp
Cumin Seed 1 Tsp
Cooking Vinegar /Apple Cider Vinegar 2Tsp (optional)
Oil ½ tsp
Salt to Taste
Method
1. In a wide vessel boil the Brussel Sprouts with water. Drain well after boiling.
2. In a wide bottomed pan heat the oil and when ready for seasoning add the cumin seeds, onion and sauté until onions turn slight brown.
3. Add the vinegar and in couple of minutes it gets to evaporate, add the boiled Brussel Sprouts.
4. Check for salt and give the brussel sprouts a toss so that it’s well coated with vinegar, salt and onions.
5. Leave it for a couple of minutes and add the black pepper powder. Switch off the flame.
6. For the Indian version add ½ Tsp of Garam masala and garnish with cilantro if you wish .I didn’t add it in this version but that tastes great too.
7. Can eat just as it is or with white plain basmati rice.
Note:
Vinegar is optional. You can skip if you do not have.
I always have Apple Cider Vinegar in stock so I used ACV.
Monday, May 31, 2010
Podlangai Paalkootu/Snakegourd in Sweetmilk & Vegan Version
Podlangai Paalkootu/Snakegourd in Sweetmilk & Vegan Version
This is a sweet dish but not considered as a dessert in our family .Its a traditional Iyengar dish.Both my husband and myself originate from traditional Iyengar roots.While flipping the e-pages of my blog ,realized there is no traditional Iyengar recipe ,here you go with one.This Paalkootu goes very well as sides to any spicy sambar or hot thogayal/chutney .In particular it goes very well with Vatha Kuzhambu/Mendiya kuzhambu.This Paalkootu takes its presence for sure in my maternal grand parent's house during our family get together.My maternal Grand mom mentions that this dish is my mom's favorite.My mom is the eldest in her family followed by two sisters and a brother.My Maternal grand mom is such a wonderful person she would make sure there is one favorite item of each person served during our family get together.She is an excellent cook.She never misses to prepare and make us relish our favorite dishes during our visits.This is to the great lady and Thatha.Thatha and K Ammama, I know you do not have access to internet I will have V(another cousin of mine) to take a print out of this post and read it for you.
Fresh tender snakegourd diced in to pieces and boiled along with sugar ,milk and coconut scraps garnished with cashews .Added coconut milk for the vegan version.
Podlangai Paalkootu/Snakegourd in Sweetmilk & Vegan Version
Ingredients
Snake gourd -2(Makes sure they are tender and fresh)
Sugar 2Tbsp
Rice flour 1Tsp
Milk 1/2 cup
Mustard Seeds 1/2Tsp
Oil 1/2 Tsp
To Garnish
1. 1 Tsp Broken Cashews roasted in Ghee or Oil
2.Fresh Coconut Scraps 1Tsp
Method
1.Dice the Tender Snakegourd in to small pieces .
2.Take a wide bottom vessel and add the diced snakegourd pieces and add two cups of water .Start the flame and leave it to cook on medium flame until they are soft.Do not overcook.
3.Drain the Snakegourd peices with a strainer.
4.Take a wide bottomed pan with the 1/2tsp of oil.Once oil is ready to season add the mustard seeds.
5.Add the cooked snake gourd pieces to the pan,sprinkle little water and add the sugar.Leave it to boil until the sugar dissolves.When the sugar syrup starts to thicken mix the rice flour along with the milk and add it to Sugar syrup coated pan of Snakegourd pieces.
6.Garnish with Roasted Cashews and Coconut scraps.Ready to consume and So Yum.
Vegan Version Method
1.Follow steps 1,2,3.In step 4 instead of Milk add 1/2 cup of coconut milk.Avoid the rice flour as it is added only to give a thick consistency.
This is a sweet dish but not considered as a dessert in our family .Its a traditional Iyengar dish.Both my husband and myself originate from traditional Iyengar roots.While flipping the e-pages of my blog ,realized there is no traditional Iyengar recipe ,here you go with one.This Paalkootu goes very well as sides to any spicy sambar or hot thogayal/chutney .In particular it goes very well with Vatha Kuzhambu/Mendiya kuzhambu.This Paalkootu takes its presence for sure in my maternal grand parent's house during our family get together.My maternal Grand mom mentions that this dish is my mom's favorite.My mom is the eldest in her family followed by two sisters and a brother.My Maternal grand mom is such a wonderful person she would make sure there is one favorite item of each person served during our family get together.She is an excellent cook.She never misses to prepare and make us relish our favorite dishes during our visits.This is to the great lady and Thatha.Thatha and K Ammama, I know you do not have access to internet I will have V(another cousin of mine) to take a print out of this post and read it for you.
Fresh tender snakegourd diced in to pieces and boiled along with sugar ,milk and coconut scraps garnished with cashews .Added coconut milk for the vegan version.
Podlangai Paalkootu/Snakegourd in Sweetmilk & Vegan Version
Ingredients
Snake gourd -2(Makes sure they are tender and fresh)
Sugar 2Tbsp
Rice flour 1Tsp
Milk 1/2 cup
Mustard Seeds 1/2Tsp
Oil 1/2 Tsp
To Garnish
1. 1 Tsp Broken Cashews roasted in Ghee or Oil
2.Fresh Coconut Scraps 1Tsp
Method
1.Dice the Tender Snakegourd in to small pieces .
2.Take a wide bottom vessel and add the diced snakegourd pieces and add two cups of water .Start the flame and leave it to cook on medium flame until they are soft.Do not overcook.
3.Drain the Snakegourd peices with a strainer.
4.Take a wide bottomed pan with the 1/2tsp of oil.Once oil is ready to season add the mustard seeds.
5.Add the cooked snake gourd pieces to the pan,sprinkle little water and add the sugar.Leave it to boil until the sugar dissolves.When the sugar syrup starts to thicken mix the rice flour along with the milk and add it to Sugar syrup coated pan of Snakegourd pieces.
6.Garnish with Roasted Cashews and Coconut scraps.Ready to consume and So Yum.
Vegan Version Method
1.Follow steps 1,2,3.In step 4 instead of Milk add 1/2 cup of coconut milk.Avoid the rice flour as it is added only to give a thick consistency.
Tuesday, May 18, 2010
Bhagare Baigan - Eggplants in Peanut Curry
Bhagare Baigan - Eggplants in Peanut Curry
I should have got this out typically on or before Mother's day.This is one among few other creations of mine that both my Mom and MIL relishes .During my Mom's every visit I would try to make this as many times as I can .For my MIL she tasted first time during her recent visit ,she liked it so much and I believe she prepared back in India for my FIL.There are so many reasons I could not get this out on Mother's day .Many crazy things have been happening that deviated my attention from this blog.I will catch up on all of your recipes soon.
This is to two wonderful women in my life My Mom and My MIL.
Bhagare Baigan is an authentic dish from Andhra.I learn t it from one of my Telugu friend so many years ago and I religiously follow her recipe without any variations.This has been a hit in parties,a casual dinner or a twist to the regular menu.This dish consumes little more oil than the usual frying .
Ingredients
1.Tiny Purple/Green Eggplants 10(with stalks)
2.Onion 1(Diced)
3.Garlic 1(minced)(Optional)
4.Jeera 1 Tsp
5.Mustard Seeds 1/2 Tsp
6.Oil 2 Tbsp(table spoon)
7.Salt to Tast
8.Cilantro for Garnishing.
To Grind to a Paste
1.Peanuts 1/2 Cup
2.Dhania/Coriander seeds 5 TSp
3.Red Chilies 6
4.Tamarind Size of a half lemon or 2 Tsp Paste
5.Salt 1/2 TSp
Roast the 1,2,3 Ingredients until when the peanuts start turning brown.Grind it to a paste with tamarind ,salt and little water.
Method
1.Wash the eggplants well.Do not remove the stalks.
2.Cut the eggplant from the bottom diagonally .The stalks will act as a support to hold the eggplant along with the stuffing.Do not cut deep down,the eggplants will fall part.
3.Take a spoon full of the ground peanut mixture and spoon it inside the cut eggplant gently.Stuff a little bit more if you think there is more room inside the eggplant to hold the mixture.
4.Stuff the remaining eggplants the same ways as step 2&3.
5.Heat a wide bottom pan and add the oil.When the oil is ready for seasoning add jeera,mustard seeds,diced onions,garlic and fry it until the onions start turning golden brown.
6.Add the stuffed eggplants one after one and add salt.
7.If you have ground peanut paste left add them to the pan.Check for salt .Give the eggplants,peanut mixture a gentle turn using a wooden spatula or a flat spatula for the salt to spread evenly.
8.Cover the pan and check in between so that it the eggplants doesn't get burnt.In about 20 minutes you will see the eggplants will turn tender and soft.
9.Give again a gentle turn and leave it to cook without the lid for another 5 minutes
10.The water in the gravy will evaporate and the eggplants will gel with the peanut mixture.Garnish with cilantro.
11.Bhagare Baigan tastes heavenly with plain rice ,rotis or simple sambar.
I should have got this out typically on or before Mother's day.This is one among few other creations of mine that both my Mom and MIL relishes .During my Mom's every visit I would try to make this as many times as I can .For my MIL she tasted first time during her recent visit ,she liked it so much and I believe she prepared back in India for my FIL.There are so many reasons I could not get this out on Mother's day .Many crazy things have been happening that deviated my attention from this blog.I will catch up on all of your recipes soon.
This is to two wonderful women in my life My Mom and My MIL.
Bhagare Baigan is an authentic dish from Andhra.I learn t it from one of my Telugu friend so many years ago and I religiously follow her recipe without any variations.This has been a hit in parties,a casual dinner or a twist to the regular menu.This dish consumes little more oil than the usual frying .
Ingredients
1.Tiny Purple/Green Eggplants 10(with stalks)
2.Onion 1(Diced)
3.Garlic 1(minced)(Optional)
4.Jeera 1 Tsp
5.Mustard Seeds 1/2 Tsp
6.Oil 2 Tbsp(table spoon)
7.Salt to Tast
8.Cilantro for Garnishing.
To Grind to a Paste
1.Peanuts 1/2 Cup
2.Dhania/Coriander seeds 5 TSp
3.Red Chilies 6
4.Tamarind Size of a half lemon or 2 Tsp Paste
5.Salt 1/2 TSp
Roast the 1,2,3 Ingredients until when the peanuts start turning brown.Grind it to a paste with tamarind ,salt and little water.
Method
1.Wash the eggplants well.Do not remove the stalks.
2.Cut the eggplant from the bottom diagonally .The stalks will act as a support to hold the eggplant along with the stuffing.Do not cut deep down,the eggplants will fall part.
3.Take a spoon full of the ground peanut mixture and spoon it inside the cut eggplant gently.Stuff a little bit more if you think there is more room inside the eggplant to hold the mixture.
4.Stuff the remaining eggplants the same ways as step 2&3.
5.Heat a wide bottom pan and add the oil.When the oil is ready for seasoning add jeera,mustard seeds,diced onions,garlic and fry it until the onions start turning golden brown.
6.Add the stuffed eggplants one after one and add salt.
7.If you have ground peanut paste left add them to the pan.Check for salt .Give the eggplants,peanut mixture a gentle turn using a wooden spatula or a flat spatula for the salt to spread evenly.
8.Cover the pan and check in between so that it the eggplants doesn't get burnt.In about 20 minutes you will see the eggplants will turn tender and soft.
9.Give again a gentle turn and leave it to cook without the lid for another 5 minutes
10.The water in the gravy will evaporate and the eggplants will gel with the peanut mixture.Garnish with cilantro.
11.Bhagare Baigan tastes heavenly with plain rice ,rotis or simple sambar.
Tuesday, April 27, 2010
BCM - Spiked Cucumber Salad
BCM - Spiked Cucumber Salad
BCM-Basil,Cucumber,Mint is the abbreviation.I am using Basil in every possible dish as my basil plant is overgrowing and I do not want to waste or the leaves to dry.I used some cut basil in Pulao,in parathas,as a garnish for subjis.I was skeptical combining with Indian recipes as it might leave a pungent flavor to the dish.To my surprise not much of a big difference.I generally do not like to waste food , my mom always mentions "Food is Lakshmi" and whenever my brother and me over the dinner table show signs of wasting food she would start like "Food is Lakshmi and the wasted food would run to the ocean and cry to goddess Lakshmi and in turn Goddess Lakshmi curses with no food to that person" .She narrates this story almost every day thinking we are still toddler kids and the story continued until My brother left to do his Masters and I got married . We pretend that we believe that story and will polish off the plate clean.I am using the same tactics on my daughter pheww never works.It is believed Food is Goddess Lakshmi -symbolizes Wealth.BCM-Spiked Cucumber salad can be made in minutes before the mealtime.Its a great sides addition .
BCM - Spiked Cucumber Salad
Ingredients
1.Cuccumber 1(Large)
2.Green Chilies 2 (Minced)
3.Mint Handfull Chopped
4.Basil Handfull Chopped
5.Cilantro Handfull Chopped
6.Ginger 1/2Tsp(Grated)
7.Salt to Taste
8.Black Pepper Powder 1Tsp
To Garnish(optional)
1.1/2 Tsp Cashews Broken
2.1 Tsp Raisins
Method
1.Peel the cucumber and dice it in to small pieces
2.In a large bowl mix together the diced Cucumber,Minced Green Chilies,Grated Ginger,Chopped Basil,Cilantro,Mint,Salt and Pepper.
3.Mix all the ingredients well.
4.Garnish with Cashews and Raisins.Great Green Salad ready in minutes.
BCM-Basil,Cucumber,Mint is the abbreviation.I am using Basil in every possible dish as my basil plant is overgrowing and I do not want to waste or the leaves to dry.I used some cut basil in Pulao,in parathas,as a garnish for subjis.I was skeptical combining with Indian recipes as it might leave a pungent flavor to the dish.To my surprise not much of a big difference.I generally do not like to waste food , my mom always mentions "Food is Lakshmi" and whenever my brother and me over the dinner table show signs of wasting food she would start like "Food is Lakshmi and the wasted food would run to the ocean and cry to goddess Lakshmi and in turn Goddess Lakshmi curses with no food to that person" .She narrates this story almost every day thinking we are still toddler kids and the story continued until My brother left to do his Masters and I got married . We pretend that we believe that story and will polish off the plate clean.I am using the same tactics on my daughter pheww never works.It is believed Food is Goddess Lakshmi -symbolizes Wealth.BCM-Spiked Cucumber salad can be made in minutes before the mealtime.Its a great sides addition .
BCM - Spiked Cucumber Salad
Ingredients
1.Cuccumber 1(Large)
2.Green Chilies 2 (Minced)
3.Mint Handfull Chopped
4.Basil Handfull Chopped
5.Cilantro Handfull Chopped
6.Ginger 1/2Tsp(Grated)
7.Salt to Taste
8.Black Pepper Powder 1Tsp
To Garnish(optional)
1.1/2 Tsp Cashews Broken
2.1 Tsp Raisins
Method
1.Peel the cucumber and dice it in to small pieces
2.In a large bowl mix together the diced Cucumber,Minced Green Chilies,Grated Ginger,Chopped Basil,Cilantro,Mint,Salt and Pepper.
3.Mix all the ingredients well.
4.Garnish with Cashews and Raisins.Great Green Salad ready in minutes.
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